Simple chilli cornbread can be a delicious and interesting alternative to rice. It is moist, flavorful, and filled with corn and chiles. Try it and you can be kindly surprised.
- 1 cup (150g) self-raising flour
- 1 cup (170g) cornmeal (polenta)
- 1/2 tsp salt
- 1 tsp caster sugar
- 310g can corn kernels, drained
- 1 long fresh red chilli, seeded, finely chopped
- 1/2 cup coarsely chopped coriander
- 150g fetta, crumbled
- 1 cup (250ml) milk
- 50 g butter, melted
- 1 egg, lightly whisked
- 1 long fresh red chilli, extra, thinly sliced diagonally
- Preheat oven to 180°C. Grease a 10cm x 20cm loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
- Combine the flour, cornmeal, salt and sugar in a large bowl. Add the corn, chilli, coriander and feta. Gently stir to combine.
- Whisk milk, butter and egg in a jug. Add to the flour mixture and combine.
- Pour into prepared pan and smooth the surface. Sprinkle the extra sliced chilli over the top.
- Bake for 40-45 mins or until a skewer inserted into the centre comes out clean.
Recipe adopted from Taste.